Recipe courtesy of Michele Urvater

Black Bean, Corn and Pumpkin Stew

Getting reviews...
Save Recipe
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Heat olive oil until hot. Add red pepper and saute for 5 minutes or until somewhat tender. Add the cumin seeds and saute a few seconds until you get a whiff of their aroma. Add garlic, oregano, cinnamon, cloves and paprika and saute for a few seconds or until aromatic. Add corn, winter squash, tomatoes with their juices, the broth and bring to a boil. Cover and simmer for 15 minutes or until squash is almost tender. Add beans, cover and simmer another 5 to 10 minutes or until squash is completely tender. (If liquid seems to be evaporating too much, add more water.) Season to taste with salt and pepper and spoon over noodles. Garnish with jalapeno pepper and toasted sunflower seeds.
15m Easy 99%
CLASS
32m Easy 98%
CLASS
Anne Burrell

Corn Chowder

34m Easy 97%
CLASS
20m Easy 94%
CLASS
35m Easy 99%
CLASS
Gabriela Cámara

Refried Black Beans

7m Easy 97%
CLASS
7m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now